All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
There's a new flatbread in town, and boy, are we excited to taste this one. (Ha! We already have. Job has its perks!) Healthy, delicious spinach and briny artichokes, along with the very best part of the chicken, the thighs, bring these flatbreads to new heights of flavor and delight. (Trust us on this one, we've been chowing down this for awhile. Job perk!) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using diced chicken breasts, follow same instructions chicken thighs.
If using ground pork, follow same instructions as chicken in Step 3, breaking up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 7-9 minutes. Drain fat from pan before adding garlic.
If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Prepare the Ingredients
[AFTER PARTY - increased spinach, added 3 oz mozz, removed ricotta, removed pecorino, increased to 2 packs cream cheese. WILL NEED NEW PHOTOS]
Coarsely chop spinach.
Drain artichokes and pat dry. Coarsely chop.
Pat diced chicken thighs dry, and season all over with ¼ tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads bake, combine ricotta, 1 Tbsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Carefully, remove flatbreads from oven and place on a clean work surface. Spread ricotta evenly on flatbreads and bake again until flatbreads are browned, 2-3 minutes.
While flatbreads bake, start topping.
Start the Topping
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Finish the Topping
Add garlic to pan and stir until aromatic, 30-60 seconds.
Add artichokes, spinach, 2 Tbsp. water, and cream cheese. Stir constantly until cream cheese melts and spinach is just wilted, 1-2 minutes.
Remove from burner.
Finish the Dish
Top flatbreads evenly with chicken-artichoke mixture.
Plate dish as pictured on front of card, garnishing with pecorino. Bon appétit!
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